GlutenFree Pineapple Coconut Muffin

Originally found here httpglutenfreegoddessblogspotcom201104glutenfreepineapplecoconutmuffinshtml

Cuisine: American

Main Ingredient: Pineapple

Category: Breakfast and Brunch

Difficulty: 1/10

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recipe by Admin
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GlutenFree Pineapple Coconut Muffin

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1 cupsweetened flaked coconut
1 cuptapioca starch or potato starch; not potato flour
1/2 cupbrown rice flour
1/2 cupsorghum flour
1/4 cuporganic coconut flour
1 cuplight brown sugar; packed
1 teaspoonbaking soda
1/2 teaspoonsea salt
2 teaspoonsxanthan gum
1/2 cuplight olive oil
1/2 cuppineapple juice
1/2 cupcoconut milk; or vanilla rice milk
1 tablespoonbourbon vanilla
1/2 cuppineapple; diced and packed


1Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
2 Spread the coconut rather thinly on a baking sheet and toast the coconut in a pre-heated oven for roughly 6 to 10 minutes, until slightly golden brown and toasted. Make sure to stir every couple of minutes to keep the coconut from over-browning. Remove from the oven and set aside.
3 In a large mixing bowl, whisk together the dry ingredients.
4 Add in liquids.
5 Mix until well blended. The batter will be thick and smooth, a bit sticky, but not too wet.
6 Add in pineapple.
7 Add in the toasted coconut. Stir to combine.
8 Spoon the batter into twelve lined muffin cups. Bake in the center of a preheated 350 degree oven for 25 minutes until domed and golden, and firm to the touch.
9 Cool the pan on a wire rack for a few minutes, then pop the muffins out of the pan (to keep them from getting soggy bottoms). Fabulous warm.
10 Wrap leftover muffins in foil, bag, and freeze for optimum taste and texture.
11 Cook time: 25 min
12 Yield: 12 muffins
Gluten Free
  • GlutenFree Pineapple Coconut Muffin

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